5 Surprisingly Sugary Foods

by in Uncategorized, February 5th, 2014

yogurtIt may not surprise anyone that a 20-ounce bottle of soda can contain anywhere from 15 to 22 teaspoons of sugar per serving, but sugar is also lurking in less obvious places. The USDA’s Dietary Guidelines suggest no more than 10 teaspoons a day...

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Scott’s One-Pan Strategy — Chopped After Hours

by in Shows, February 4th, 2014

For most competitors, the idea of putting any four basket ingredients onto a single plate is daunting enough — let alone combining them in one pan for one sauce. But that’s exactly what Scott Conant did tonight on an all-new installment of Chopped After Hours. Joined by guest host Alex Guarnaschelli, Scott, Amanda Freitag and Geoffrey Zakarian took over the Chopped Kitchen for a battle with the same entree-round ingredients that four amateur cooks had just worked with on the show. They had only 30 minutes to make a dinner dish out of tikka masala sauce, hanger steak, Asian long beans and croquettes, and in true Italian form, Scott embraced pasta.

He combined these disparate products — some fresh, others prepared and bottled — into a one-pot Bolognese-inspired sauce. While these ingredients may have lent themselves to this type of preparation better than most others, Alex couldn’t help but wonder what would happen if the flavors didn’t meld well when combined. “Seems like you’re putting the whole basket into one thing,” Alex told him. “What if it doesn’t work out?” He answered simply with a smile: “You punt. At that point, I’m just going to eat Geoffrey’s sandwich.”

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How to Make Frosted Olympic-Ring Cookies

by in How-to, Recipes, February 4th, 2014

The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit of the winter games in Sochi, Russia, by celebrating with these cute and colorful Olympic-ring cookies.

I used my tried-and-true gingerbread recipe after experimenting enough to learn that most sugar cookies, including those made with store-bought premade dough, spread out too much in the oven. Gingerbread also adds a touch of warmth to these games set in a snowy winter wonderland. This recipe is almost as easy to make as with a prepared mix, though it does take a little muscle to roll out. Pressing the dough thin before refrigerating helps to reduce some work later.

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Top Dogs and Underdogs — Rachael vs. Guy: Celebrity Cook-Off

by in Shows, February 4th, 2014

Tiffany's hot dogOn last’s night’s Rachael vs. Guy: Celebrity Cook-Off, the celebrities got to set up their own hot dog carts at Luna Park, right on the Coney Island Boardwalk. The challenge was more fun than anything else, but time constraints did have everyone hustling to make enough to serve hoards of customers. Tiffany, though, was the lucky winner of the Round 1 french fry cook-off, earning 10 extra minutes to cook her Jamaican-inspired hot dog. In the end, only one celebrity won MVP this time (immunity was off the table), and one went home.

Find Out Who Went Home and Vote for Your Favorite

Make a Lighter Cheese Sauce

by in Food Network Magazine, February 4th, 2014

How to Make a Lighter Cheese SauceTo create Food Network Magazine‘s trimmed-down mac and cheese (pictured above), we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. The cauliflower doesn’t alter the flavor — it just adds creaminess without the fat. It’s a great way to sneak in fiber and vitamins too. Try the cheese sauce from this recipe on top of veggies or other sides.

(Photograph by Justin Walker)

After Buying This Restaurant: Hans’ Bakery

by in Shows, February 3rd, 2014

Keith Simpson on Buy This RestaurantOn the series premiere of Buy This Restaurant, Kelly and her sister Lisa began the process of shopping for Minneapolis-area hot spots to launch their first-ever eatery, a coffee shop-cafe that would feature simple bites like soup and sandwiches. It was important to these restaurant rookies that their eventual business be quaint enough to offer neighborhood charm, so they tasked Keith Simpson with finding a location that would meet their criteria, all while staying within their budget of $300,000. Although Keith showed Kelly and Lisa two earlier properties that were well within their budget, they ultimately decided to purchase the third and last restaurant, Hans’ Bakery, which was a bank-owned property listed for $49,000. The price of Hans’ may have been just right, especially since their purchase price was ultimately nearer $30,000, however the state of its interior was anything but; the kitchen at the bakery was overrun with uncleanliness, and Kelly and Lisa faced the daunting task of deep-cleaning it before opening day.

FN Dish checked in with Kelly a few weeks after filming to learn more about her decision to purchase Hans’ and to find out when her business is set to open. Read on below to hear from Kelly in her first exclusive interview after the show.

What will be the name of your new bakery, and when do you plan to open?
Kelly: We will reopen Hans’ Bakery under its original name, as a tribute to the man who made it into a local icon. Our grand opening date will be Feb. 22, 2014.

What was the most-influential factor in you choosing Hans’ Bakery over the neighborhood general store and the downtown cafe?
Kelly: There was never really a decision to be made; my heart was in the bakery that I went to as a child.

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I Love You More Than Chocolate: Cards for Your Valentine

by in Holidays, February 3rd, 2014

I Love You More Than Chocolate: Cards for Your ValentineValentine’s Day isn’t Valentine’s Day without chocolate, right? This year, don’t just send your sweetie something sweet, but pair it with a little card that extends the sweetness too (like the one above from Little Sloth). Here are our favorite chocolate-filled cards to get your hands on for February 14.

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Kale and Apple Salad — Meatless Monday

by in Recipes, February 3rd, 2014

Kale and Apple SaladWith game day mere hours behind you, chances are you’re probably chock-full of all things saucy, snacky and deep-fried right now. Today, instead of succumbing to more indulgent dishes, start the week off on a fresher note with a simple salad.

With kale all the rage these days, recipes using this good-for-you vegetable are seemingly everywhere. But while some may suggest you cook kale as you would other leafy greens, the experts at Food Network Kitchen explain, “Antioxidant-rich kale is even better for you when eaten raw.” In its top-rated, quick-fix recipe for Kale and Apple Salad (pictured above), the Kitchen celebrates a myriad of textures, plus light, zesty flavors. Start by making a simple dressing of lemon juice and olive oil, then add sliced kale and let it rest for about 10 minutes so the leaves have a chance to absorb the flavor. Since kale is a sturdier green than romaine or iceberg lettuces, you don’t have to worry as much about it wilting quickly. For added texture and a bit of heft, add in crunchy sliced almonds and chewy dates, plus crisp apple slices and pecorino cheese to round out the taste.

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Order This, Not That: Jamba Juice

by in Uncategorized, February 3rd, 2014

jamba juice
Ice-cold smoothies are a delicious treat at this quick-serve joint. But not all beverages are created equal.

The Menu
Over the years, Jamba Juice has expanded its menu to include a variety of drinks, breakfast wraps, fro-yo, baked goods and even kid...

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